Tech

Hestan Cue Induction Cooktop and Smart Probe: Long-Term Test


In my kitchen, with two pots of hot oil ready to roll and a pan full of chicken, things didn’t go as planned. Like a movie chase scene where the hero screams “Punch it!” right before the engine died, Hestan lost heat and connectivity just before it was time to drop the chicken in. I ended up frying everything in a Dutch oven.

This is not good at all, but I have known from Hestan’s previous tests that it is not normal. I spoke with company representatives and learned that I had exceeded both the amount of oil it could heat and the maximum target temperature on the first try. Soon after, Hestan made adjustments to his app to avoid others experiencing the same problem.

Over the past few years, I’ve been exploring Cue’s abilities: using a temperature-controlled pan to cook steak the way I want it, being prompted to flip it at the right time, or making butter clear by setting the pan to 240 degrees. F and let the magic happen, unattended, while doing other chores in the kitchen. In the chef’s pot, I made Hestan’s wonderful version of clams and chorizo. I find that using the Cue system quickly takes you in new directions and helps you cook dishes that were previously beyond your confidence.

That was also the case when I tried some exploratory recipes. I made Hestan’s potato salad recipe — standard and simple — and it worked. There is also a glimpse behind the curtain; If you start with a preheated amount of water and add a specific amount of red potatoes cut to a certain size, the machine can make adjustments to keep the water at a constant temperature and the results can be predicted. (This is how delicious recipes work; Cue just adds automation.)

That recipe has been built in for a while, and I took advantage of it to riff and use some Kewpie mayo and garlic chives. It also gives me a chance to do something basic, like try Hestan’s hard-boiled egg recipe so I can use the eggs as a decoration on the spuds. It sounds simple, but providing basic recipes for the kitchen like fried eggs, aged pork chops, or a few sausage links reinforces the long-term utility of a product like the Cue.

Since then, I’ve had a bit of a snack, using the app to make purple onion pakora, a classic Indian street food with turmeric, curry, and ajwain seeds, ready to dip in green chili sauce with garlic and ginger. I followed it up with Swiss fries. For both formulations, the probe, base and application communicate with each other to keep the temperature of the oil at the required level and you are instructed to keep small batches of oil so that the temperature does not drop as much as the burner can. can handle.

It recalls when I first review Cue, which makes the salted almonds crunchier, which I never tried without worrying about the sugar burning. I was amazed at how, by how thick the steak was, it was able to guide me to a medium-rare perfect with crispy brown meat on both sides. Then when I get Hestan’s kitchen within two daysThe detailed temperature control and video helped me create the perfect torpedo shaped omelette followed by pan-seared salmon, where I got crispy skin without overcooking the middle.

Bet on the table

Photo: John Bedell / Hestan

If someone were reviewing the Cue and asked me if they should buy it, the short answer would be yes. The long answer would be a third, all related to the passage of time.

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